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Zucchini and Walnut Muffins

I needed to make an after school snack and after looking through the refrigerator, I decided to make zucchini muffins so I could use up the last bit of zucchini I had. I wanted to make the muffins a bit healthy so I used mostly whole wheat flour and I used canola oil instead of butter. This was a really fun and easy project to do with my son and he had so much fun mixing all the ingredients together. The muffins turned out moist and delicious – the perfect after school snack. Both of my kids gobbled them up and asked for seconds. They also made terrific breakfast muffins the following morning.

Zucchini and Walnut Muffins:Recipe and Photos by For the Love of Cooking.net

2 cups of whole wheat flour

1 cup of flour

1 tbsp baking powder

1 tsp salt

2 tsp cinnamon

1 tsp pumpkin pie spice

1/2 cup of brown sugar

1/4 cup of white sugar

2 eggs

1/4 cup canola oil

3/4 cup 2% milk

1 tsp vanilla

1 1/2 cup zucchini, grated

1 cup walnuts, chopped

Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.

Combine the flours, baking powder, salt, cinnamon, and pumpkin pie spice in a small bowl. In a separate bowl, combine the sugars, eggs, oil, milk, and vanilla. Slowly combine the dry ingredients into the wet ingredients. Once the mixture is well combined, fold in the grated zucchini and chopped walnuts.

Spoon the mixture into the the prepared muffin tray.

Place into the oven and bake for 18-20 minutes or until a tester inserted into the center of the muffins comes out clean. Let cool on a rack for 10 minutes. Serve plain or slathered with butter. Enjoy.